Chia Seed Pudding with Mango
A nutritious and creamy chia seed pudding base made with almond milk, topped with fresh, juicy mango chunks. This high-protein breakfast pudding is packed with omega-3s, fiber, and natural sweetness from the mango.
10 min373 kcal10g protein45g carbs20g fat
Ingredients
- 45g Dry chia seeds
- 150g Ataulfo mango, peeled, raw
- 240g Unsweetened almond milk
Method
- 1Pour 240ml of unsweetened almond milk into a bowl or mason jar.
- 2Add 45g of dry chia seeds to the almond milk and stir well to combine, breaking up any clumps. Make sure the chia seeds are fully submerged.
- 3Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight (8 hours). The chia seeds will absorb the liquid and create a pudding-like consistency. Stir occasionally during the first 30 minutes to prevent clumping.
- 4While the pudding is setting, prepare the mango. Peel and dice the fresh Ataulfo mango (150g) into bite-sized cubes. Set aside.
- 5Once the chia pudding has set to your desired thickness (it should be creamy and spoonable), transfer to a serving bowl if needed.
- 6Top the chia pudding with the fresh diced mango, distributing the pieces evenly across the surface.
- 7Give the pudding a gentle stir just before eating to mix the mango with the creamy base, or leave in layers for visual appeal.
- 8Serve immediately and enjoy cold. If the pudding is too thick, thin with a splash of almond milk.
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